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| Today we are joining our friends at The Canadian Cats and Easy Blog for In Purrsuit of Flavors: Colorful Cuisine |
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| This recipe come from our resident Chef at Cat Scouts, Pete H. who makes sure our bellies are always full. |
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Minorcan Clam Chowder Minorcan people came to St Augustine Florida in the late 1500's as indentured workers on indigo plantations, and they developed recipes using the food they could grow here. This is one of my favorites! Ingredients: Minorcan Clam Chowder 1 lb. frozen chopped clams 1/2 lb. salt pork, diced 1/2 medium onion, diced 1 lb. potatoes, diced 2 stalks celery, diced 1/2 medium bell pepper, diced 1 15 oz. can crushed tomatoes 1 15 oz. can tomato puree 1 can clam juice 1 tsp. Italian seasoning 1 tsp. marjoram 2 bay leaves 3 datil peppers, diced Fry down salt pork until browned. Add onions, celery and bell peppers. Fry until tender. Add tomatoes and continue cooking. Boil potatoes in another pot until 3/4 done; drain. Mix cooked down tomato seasoning and dry seasoning with potatoes and clam juice. You may not need all the clam juice, depends on the consistency that you want. Add clams and diced datil peppers. Cook until clams are done. Easy Peasy! |
Timmy Tomcat: Our Spokes Cat
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